To sourdough or not to sourdough…

Okay, I will stop torturing  Hamlet  right away. He doesn’t have to recite a twisted version of his famous monologue and instead can sit back, relax, and watch me write down a recipe. A recipe for bread. For simple and tasty bread. For really tasty bread. (Maybe this would even have helped Hamlet to make some decisions?)

I made the first version of this bread with yeast. A couple of days later I had to feed my sourdough starter, so I made this recipe again using yeast and some leftover starter. You can decide what you like better. For this recipe I used metric measurements and fresh yeast. It is adapted from the great recipe for white dough by Richard Bertinet (from the fantastic book Dough, which I highly recommend. The recipes are very easy, with only a couple of ingredients [flour, salt, yeast, water] and they are suitable for beginner bread bakers as well as for people who bake bread on a daily basis.)

Garlic Parsley Bread (with yeast), makes one small loaf

250 g strong bread flour
175 ml water
5 g fresh baker’s yeast, crumbled
5 g salt
2-3 cloves garlic, minced
10 g fresh parsley, chopped

Crumble yeast into flour, add water and salt and knead dough until everything is well combined. Transfer dough to a lightly floured working surface and knead for approx. ten minutes or until the dough is soft and not sticky anymore. Knead in garlic and parsley.

Transfer to a bowl, cover with a damp kitchen towel, and let rest in a warm place for 1-1 1/5 hours or until dough has doubled in size.

Preheat oven to 480°F. Line a baking sheet with parchment paper. Knead the dough for one more minute and shape into a loaf. Transfer to baking sheet, cover with kitchen towel and let rise for another hour. Transfer to oven and bake for 10 minutes. Reduce temperature to 420°C. Bake for another ten minutes. Reduce temperature again, this time to 400°C and bake for 15-20 minutes until the bread sounds  hollow when you tap the bottom. Let cool completely on a rack. Enjoy with your favourite margarine or with some hot soup.

Garlic Parsley Bread (with yeast and sourdough)

200 g whole wheat flour
100 g sourdough starter
120 – 150ml water (depending on how liquid your starter is)
5 g fresh baker’s yeast
5 g salt
2-3 cloves garlic, minced
10 g parsley, chopped

Instructions as above.

This bread was submitted to yeastspotting.

And here are some more breads I made from the book Dough:

Fougasse. Bring this to a party. Everybody will remember your name.

These bread rolls were made with the rye dough recipe from Dough and then shaped into these rectangular rolls, a very popular shape for rye rolls in Germany.

42 Comments

  • 7 years ago

    Awesome! Thank you trying the recipe. Glad you liked it.

  • Veglicious
    7 years ago

    Mihl I just made the garlic one and it is fantastic! My only regret is that I didn’t prepare two, will be prepared next time.

  • 8 years ago

    I am, as always, in AWE of your mad bread skills. DAMN!!!

  • 8 years ago

    Have to tell you again that I love everything about your blog. Just wonderful.

  • 8 years ago

    While all the bread looks good, the Fougasse looks incredible!

  • 8 years ago

    That sourdough garlic parsley bread looks incredible!

  • 8 years ago

    That looks delicious! I’m such a bread junky, I wish I could try a slice or three of your bread.

  • 8 years ago

    I love your bread. Some breads just scream for the addition of herbs or spices. I love them all.

  • tofuparty
    8 years ago

    Some good looking bread again. I’m wondering what’s inside the fougasse?

    • 8 years ago

      Nothing, just bread. It’s the non-filled version. It is super crispy and very delicious all by itself. We used it for dipping and to munch on.

  • Framboos
    8 years ago

    My gosh, your breads look so professional!

  • […] Garlic-Parsley Bread […]

  • 8 years ago

    I’ve been thinking about sourdough for so long – it’s about time to start doing something about it, and you’re a great inspiration! Thanks for the cookbook recommendation, I’ve checked out many bread baking books from the library lately but haven’t found one worth buying just yet.

  • 8 years ago

    Mmmm fabulous looking breads!

  • 8 years ago

    You are such an awesome bread baker! That swirly bread looks so fun.

  • jrsimon56
    8 years ago

    I want to be a better baker. You are great inspiration!

  • 8 years ago

    Wow, those are some amazing breads! I really envy anyone with talent of taming a sourdough starter- I’ve now killed two and am not sure I will ever get the hang of it.

  • 8 years ago

    Mihl!
    I’ll make this bread, so I can make this recipe http://veganyumyum.com/2009/05/rustic-bread-eggplant-lasagna/

    I made the vegan Knödels! They were delicious! I was lazy, so I jzt fried the mushrooms and put them on top..without “sahne”. Look at them http://olivenundauberginen.blogspot.com/2009/05/foods.html

    =*

  • amanda
    8 years ago

    holy cow!!! that looks amazing!!

  • 8 years ago

    there’s just so much awesome bread go’n on Mihl! yay! i love it all, and especially the fougasse – it’s too pretty! i really need to create a starter some day – and i really need to grab some rye flour & make rye bread, too! mmmmmmmm! it’s my favorite!

  • 8 years ago

    I’m curious which version you liked better? And which one is in the photos? Whatever it is, looks great!

    • 8 years ago

      I took pictures of the first version with yeast only. And that’s the version that was eaten fastest, although we really liked both versions.

  • fortheloveofguava
    8 years ago

    ooh… garlic parsley bread…. I wish I had the time (oh yeah and patience) to bake!! :) I hate the dreaded words “let rise”

    heehee… **HUGS MIHL**

  • 8 years ago

    Yum! I love garlic bread. Who am I kidding? I love anything with garlic!

  • 8 years ago

    I love sourdough bread more than any other kind and miss my now-kaput starter. Garlic-parsley just might force me to get another starter going.

  • 8 years ago

    wow, your bread looks so fantastic. the fougasse is really pretty.

    I took a sourdough bread class earlier this year, but have been too much of a slacker to make any.

  • 8 years ago

    You are truly an incredibly talented bread baker Mihl! I love the fancy Fougasse one the best.

  • 8 years ago

    Ok, I was going to submit a very ugly loaf I made this week – but it was also the best tasting loaf I ever made – but your bread is so beautiful, I don’t think I can!

    • 8 years ago

      I really cannot imagine that your loaf is ugly! And mind you, I baked a lot of brick stones before I was able to bake a decent bread.

  • 8 years ago

    ja. er würde wundervoll sein! und ich spreche deutsches wenig ;)

  • 8 years ago

    Your bread looks so delicious!

  • discoverunearthed
    8 years ago

    Looking gooood. I’m not even going to attempt that twisty one, crazy days.

  • 8 years ago

    Whoa! That crazy twisty bread is neato! And I’m gonna bookmark this recipe for the sourdough garlic bread for next week. I have a jar of starter in the fridge that needs feeding and this would be a great use for it.

    BTW, do you know of a website with metric conversions? I don’t know how to convert that stuff…

  • 8 years ago

    Those look awesome! I’m gonna get to making bread right away! AND reading your comments made me crave white asparagus, the way we eat it in Germany! =)

  • lazysmurf
    8 years ago

    Wow! That bread looks unbelievable.

  • 8 years ago

    Beautiful breads! Love them. Which one is your favorite? Oh, just remembered, is it spargel and erdbeeren time in Germany right now? My favorite time of year!

    • 8 years ago

      It is still a little bit too early for strawberries, but asparagus season has kicked in. Oh, yes, I need to buy some.

      • 8 years ago

        Have some spargelsuppe for me, okay? =)

  • 8 years ago

    bread is just what I need right now. who am I kidding? bread is just what I need always.

  • 8 years ago

    All those breads look like utter perfection, Mihl!

  • Cute title, yummy bread :)

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